Jon B.

Anyone ever tried this????

The city of Syracuse has a deer crisis........................so many hiding out in the city that they are causing a lot of auto accidents, they eat everything in sight (impossible to have a garden or flowers) ,stinking dead deer everywhere and Lyme disease on the rise.

People complaining like crazy............Can't shoot them in the city and they know it.  The city is interviewing bow hunters to grant special licenses to thin the herds.    

It really is a mess!!!! 

Guess I'm going to have to up my game. How was the crumb?

 It was a little better than the picture.......we made meatloaf sandwiches with it.

The extent of my baking skills....Ha! 

Check this out.............................home made bread!!!!  Just like MacKenzie 

Well................sorta like MacKenzie.......................

I did have to add 1 cup of hot water!!!!!

Guess I need to work on my baking skills 

Jon B - You are always welcome to stop by here.

 I would be honored to stop and say hello!  

I have had the privilege over the years to be able to meet a number of my on-line bbq friends.  Hoping to meet Rak next weekend and also dropping by Bosco's house to peek at his new set-up.

This April I will be in tony b's neck of the woods and hope to hoist a cold one in his honor.

I will be sure to let you know when I'm headed your way!!!!! 

The talent on this forum is truly amazing!!!!!

Caveman Jon    

On the last pork butt cook we did, we placed 2 good sized butts on the upper grate of the 19" TT KK high top.  

I didn't realize it until I opened the lid but they both touched the inside of the lid.

They turned out fine but I'm not sure they had the best heat circulation know to mankind?????? 

Sound of one hand clapping much? Last reply to myself, and more about me, I'm a reliability engineer, I break stuff for a living so when I found the KK and this forum I knew it was the right grill for me.

Welcome.................That sounds like a fun job!!!!   Hopefully the KK will stand up to everything you throw at it.  Good looking cooks.

That looks wonderful....going to try it soon!!!

Looks like the KK of ceramic rice cookers. Nice, but expensive. 

I couldn't cook rice to save my life until I got this cooker.  It is a little expensive but works like a charm (idiot proof).  We do a lot of one pot rice dinners with leftover grill meat & veggies.

The old school history and look is fun also. 

Where in FL

Joe Pensacola

Mom has been going down to the Sarasota /Bradenton area for 35 years.  She had a condo down there, sold it when Dad died but still goes down for 3 - 4 months during the winter.

Keeps her 86 year old bones moving!!! 

The salt block is a "fun" cooking toy.  Because of the size, we only use it for smaller cooks....like the scallops.  Perfect for a 2 person cook. 

Would I have one......if Red Head Sue didn't work at Williams-Sonoma .....not so sure????  We use it about 5 times a year. 

I can't keep it on the boat in the summer..............draws moisture & sweats.  The metal holder/rack that came with ours does help to keep it "aired out".  I have to store it in the cooking trailer.   

It is a nice to have accessory and it does work well when we have used it. 

Now the rice cooker is another story.............couldn't live without it !!!!!!   Love that cooking tool.

First cook in a week after driving Mother Dear's car to Florida for her.........................

Cherry wood smoked a nice, locally raised, skirt steak on the KK at 250* (oops, no grill photos......running around like a mad man trying to get everything done at the same time) 

Whole grain rice with green onions, hot garlic, fresh ginger and mixed veggies.  Cooked in the Donabe Kamado San in chicken stock (check out this link).

Fresh scallops cooked on the Himalayan salt block with garlic olive oil & spices (on the gasser).

Dinner is served..................

On the positive side.......if you don't have to work this weekend, you will have two full days to really get to know it!!!! 

This is just not right.........shredded mini wheat for breakfast here    

Welcome, croadie. You must be so excited to be getting your KK. I know we will all be watching for those pixs of the unveiling. The women on the forum may be few at the moment and perhaps when more see the great cooking possibilities of the KK we will see more women here.  Keep watching, Rak's daughter will be one of them.

Hey croadie,  

Be fore-warned the "few" ladies on this forum are unbelievable on the grill.  They can put a hurting to any "male pride" that we think we might have on our grills.

What they lack in numbers............they make up in quality!!!!! 

(one of them to look out for..............starts with Mac and ends with Kenzie)  

Welcome Croadie,

Your experience with the "cheap kamado" will give you all the background you need to make the new KK perform like it should.  Have fun!!!

Jon B.

Jon, will love this colour too.

Oh..YA!!!!!!!!!!!!

Jon,

I don't think it matters how many sub 400* cooks you do, the first time you go 500* or higher it's going to vent. It's just not a big deal.

 

I'm guessing after a few years of cooking, baking in the sun, freezing in the winter.........there will be very little gas/solvent/etc. left to vent???  Dennis told me some units never leak or pop tiles.

I will report back when I get around to doing a 500* + cook and see what happens!!!!

YES!!!!!!!!!!!!!!!!!!!!!  Way To Go Rak!!!!!  

Also volunteering to help get it located once it arrives.  

Have great vacation!!

Oliver,

Your new home looks great also.  You kicked "you know what" getting everything ready to entertain and cook for a group like that!!!!  Congratulations on your first KK family party!!

Jon

PS - I really do enjoy the different backgrounds and non cooking photos everyone posts.  Like being there but not leaving home 

How do you like the small thermometers that you used on this cook??  Have looked at them before but didn't know what i would use them for.............until now!!!!!!!i

That is truly amazing.......I would have cut my finger off shaping the carrot "thing" (guy talk) on top!!!!! 

Rak,

I'm trying a different approach......my unit sat in the west cost warehouse for a while and I will probably do 20 or more below 350* cooks before doing any high temps.  I'm guessing that by the time I get around to doing a burn off or cooking at high temps hardly any venting will be necessary.  I can't remember taking any of my other kamado grills above 500*.....just my cooking style.

I do plan to keep an eye on the tiles after any higher temp cook.........however Dennis really downplayed the worry when I spoke to him.    Just my 2 cents!  

That is a great idea!!!   Thanks for sharing.